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Chicken Pesto Stromboli

Thursday, February 10, 2011

I'd like to introduce you to a Russ & Camille staple.

I originally got this recipe a few years ago from Just Cook Already, a really great source for some good family recipes. We've made it time and time again, and I'm telling you, it never disappoints. And the best part is, depending on how I roll it all together, sometimes it's short and fat (like above), and other times it's long and skinny. Either way, it's absolutely delicious. It's great for entertaining, and even better for leftovers (if there is any). I mean, how can you go wrong with chicken, pesto, cheese, spinach, and bread? Oh yeah, you can't. Alright, let's just get to the important details:

1 Rhodes Rolls Frozen bread Loaf

1/2 cup Pesto Sauce

2 cups Spinach

2 cups Cooked Shredded Chicken

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 egg, lightly beaten

Thaw bread according to package.

On greased counter roll out to a rectangle about the size of a cookie sheet

Spread Pesto all over leaving a 1 inch space from edge

Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.

Now roll, jelly roll style, starting at the long end.

Roll it all the way so it makes a long tube.

Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under.

Brush with egg. Sprinkle with Parmesan and Garlic Salt.

Cut slits along the top to vent

Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.

This is essentially like a rolled up pizza, so, get creative! You can switch in or out any ingredient you'd like. Russ and I have also altered this recipe to use pineapple, ham, cheese, and BBQ sauce to make a "Hawaiian" rendition of the stromboli. The possibilities are endless! And if you're wondering what it looks like in the middle of this stromboli of goodness, I managed to snap a shot before it disappeared off the plate. Is it lunch-time yet??